Black Tie Mousse

Natalya Drozhzhin
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This decadent black tie mousse features layers of boxed cake, mousse, custard, and ganache. A chocolate lover’s absolute dream!

Every time we go to Olive Garden I promise myself that I will save space for dessert but nope, never happens. I had horrible chocolate craving, I just wanted to load myself with dark chocolate, and I don’t really have sweet tooth. All my hard work paid off at around 10pm when I was eating this huge slice of cake, it was all worth it. I loved this cake. It does take little more time and has lots of ingredients but it’s worth it.

Refrigerate overnight (preferably, unless you are like me and must have slice in few hours)

Recipe

A slice of black tie mousse cake on a plate

Black Tie Mousse

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Servings
12 servings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
This decadent black tie mousse features layers of boxed cake, mousse, custard, and ganache. A chocolate lover's absolute dream!

Ingredients

Cake

  • 16 oz chocolate boxed cake (bake per instructions)

Chocolate Cheesecake

  • 1 tsp unflavored gelatin
  • 1 tbsp water Cold
  • 2 tbsp water Boiling
  • 4 oz semi-sweet chocolate chips
  • 4 oz cream cheese cubed
  • 3/4 cup heavy whipping cream
  • 1/2 tbsp sugar

Vanilla Custard Mousse

Dark/White Chocolate Ganache

  • 1 1/2 cup heavy whipping cream
  • 2 tbsp unsalted butter
  • 18 oz dark chocolate kisses
  • 2 tbsp white chocolate

Instructions

Cake

  • Bake according to instructions. When the cake is cool, remove it from the pan and make a collar out of wax paper about 4 inches taller than each cake.

Second Layer: Chocolate Cheesecake

  • In a small pot on the stove, melt the chocolate and cream cheese together. Let it cool. In a separate bowl, soften the gelatin with cold water for one minute, then add in the boiling water. Stir until the gelatin is dissolved and clear.
  • Let the gelatin mixture cool. In the meantime, in a separate large bowl, whip the heavy cream and sugar. Continue to whip until stiff peaks form. Add in the cooled gelatin mixture and whip again. Add 1/4 of the cooled chocolate mixture into the whipped cream and mix thoroughly. Then, add in the remaining chocolate mixture to the cream mixture and stir to combine.
  • Once the mousse is combined, spread it onto the cake and refrigerate.

Third Layer: Vanilla Custard Mousse

  • In a bowl, beat the egg yolks until pale. Add sugar, flour, and gelatin. Beat until mixed. Place a pot of boiling water on the stove. Place the cream and vanilla into a large bowl on top of the boiling pot and bring to a boil (a steam bath).
  • In small portions, add the egg mixture into the cream while stirring nonstop until the custard begins to thicken. Cool and pour on top of the chocolate cheesecake layer. Refrigerate while getting the icing ready.

Fourth Layer: Dark/White Chocolate Ganache

  • In a small pot, bring the butter and cream to a boil. In a small bowl, put 2 tablespoons of white chocolate chips, then pour a little bit of the hot cream over the chocolate. Pour the rest of the cream over the dark chocolates (in a separate bowl) and let it sit for 5 minutes. Then, stir until the chocolate is melted and smooth.
  • Let the chocolate cool to slightly warmer than room temperature, until it starts to thicken. Remove the cake from fridge. Pour the dark chocolate ganache over the top of cake and spread it evenly across top.
  • Pour the white chocolate into a piping bag, then pipe the white chocolate in a spiral on the top of the cake (starting from the middle). Using a toothpick, drag the pick from the middle to the edge of the cake, making lines in the cake. Repeat all around the cake. Refrigerate overnight, then enjoy!

Nutrition

Calories: 797kcal, Carbohydrates: 58g, Protein: 10g, Fat: 59g, Saturated Fat: 35g, Cholesterol: 214mg, Sodium: 295mg, Potassium: 480mg, Fiber: 6g, Sugar: 34g, Vitamin A: 1497IU, Vitamin C: 1mg, Calcium: 135mg, Iron: 7mg